Ingredients
Scale
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 4 cups of frozen corn
- 2 cans of light coconut milk
- 1 can of cannellini beans
- 1 cup water
- 3 carrots, finely diced
- 4 stalks celery, diced
- 1 russet potato, cubed
- 1.5 tsp cumin
- 1 tsp coriander
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp crushed red pepper
- Juice from 1/2 lemon
- 1/2 cupof nutritional yeast
Instructions
- Begin by sauteeing the onion and garlic in a large pot over medium heat, adding in a splash of water to prevent sticking.
- Once the onions are translucent, add the carrots, celery, potato, corn, cannellini beans, coconut milk, water, and spices (not nutritional yeast or lemon juice).
- Stir to combine and bring the mixture to a boil, then turn down to a simmer uncovered. Cook for 20 minutes, or until your potatoes and carrots are soft.
- Add 1/3 of the mixture to a blender with the nutritional yeast and process until smooth. Add it back into the pot.
- Add the lemon juice and stir to combine. Top with green onions, cilantro, or a piece of bread and enjoy!
Nutrition
- Calories: 411
- Fat: 11.6g
- Carbohydrates: 60.3g
- Fiber: 12.4g
- Protein: 14.1g